Antioxidative and Antimicrobial Activity of Epicatechin Isolated from Leaves of Loquat (Eriobotrya japonica)

Bae, Young Il; Jeong, Chang Ho; Shim, Ki Hwan

doi:10.3746/jfn.2005.10.2.118

Cited by 10 publications

(5 citation statements)

References 13 publications

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“…The antimicrobial activity of the fruit extract may occur by secondary metabolites like polyphenols, which protect from predators and have a resistance for external stress (Carocho et al., ). It has been reported that epicatechin in loquat leaves is particularly effective against three bacterial strains: B. cereus , L. monocytogenes , and S. aureus (Bae, Jeong, & Shim, ). Besides, p ‐coumaric acid effectively inhibited the growth of Gram‐positive ( S. pneumoniae , B. subtilis , S. aureus ) and Gram‐negative bacteria ( S. dysenteriae , E. coli , Salmonella typhimurium ), with the MIC values ranging from 10 to 80 mg/mL (Lou et al., ).…”

Section: Resultsmentioning

confidence: 99%

Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages

Nam

Park

et al. 2018

Journal of Food Science

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In this study, the phenolic components, as well as the antioxidant and antimicrobial activities, of the ripe and unripe fruit of pawpaw (Asimina triloba [L.] Dunal) extracted using five different solvents (distilled water, 95% methanol, 80% methanol, 95% ethanol, and 80% ethanol) were analyzed. The total phenolic content and total flavonoid content were the highest in the 95% ethanol (149.50 mg CAE/g) and 80% ethanol (5.62 mg RE/g) extracts of the unripe fruit, respectively. Analysis of 17 phenolic compounds in pawpaw extracts revealed that epigallocatechin, epicatechin, and p‐coumaric acid were the as major compounds, and the amounts of all components significantly decreased with the ripening (P < 0.05). In all antioxidant assays, the 95% ethanol extract of the unripe fruit showed the highest antioxidant activity (EC50 0.22 to 0.93 mg/mL). The pawpaw extracts were more sensitive against Corynebacterium xerosis and Clostridium perfringens. In particular, the 95% ethanol extract of the ripe fruit notably inhibited C. xerosis growth, with minimum inhibitory concentration of 1.56 mg/mL. These results showed that the unripe fruit of pawpaw has abundant phenolic compounds and superior antioxidant activity, and that the 95% ethanol extract of the ripe fruit shows strong inhibitory activity against various microorganisms. Therefore, pawpaw fruit can be utilized as an attractive source of nutrients and therapeutic agents. Practical Application In this study, we identified that the unripe fruit of pawpaw is rich in phenolic compounds and shows strong antioxidant activities. The 95% ethanol extract of the ripe fruit showed strong high inhibitory effect against various microorganisms. These results suggest that pawpaw fruit can serve as a source of antioxidants and delay the aging process. In addition, the fruit could also potentially be utilized as a potential antimicrobial agent.

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Section: Resultsmentioning

confidence: 99%

Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages

Nam

Park

et al. 2018

Journal of Food Science

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“…Thus, we compared the HPLC profiles of LTE fractions with the extract of fresh loquat leaves because some bioactive flavonoids such as (-)-epicatechin, 3-caffeonylquinic acid, 5-caffeonylquinic acid, and procyanidin B2 have been clarified in fresh loquat leaves, and have been suggested to contribute the biological activities [21][22][23].…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and anti-inflammatory activities of loquat (Eriobotrya japonica) tea

Zar

Sakao²,

Hashimoto

et al. 2013

FFHD

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Background: Fresh loquat leaves contain several kinds of flavonoids and have been reported to have preventive effects against some human diseases such as diabetes, coughs and ulcers,. Recently, fresh loquat leaves in Japan were processed to a beverage, called loquat tea, after the fresh leaves are roasted at 350C for 30 minutes. However, the scientific evidence supporting the functions of these processed leaves is still minimal.Objective: The aim of this study is to investigate the antioxidant and anti-inflammatory activities of roasted loquat tea extract (LTE) in vitro and in culture cells. Methods:Bioactive fractions of LTE were separated by column chromatograph. Antioxidant activities were determined by DPPH and ROS assay. Pro-inflammatory mediators cyclooxygenase-2 (COX-2) and prostaglandin E 2 (PGE 2 ) were determined by Western blot and ELISA assay, respectively. Chemical quantification and characterization were analyzed by HPLC, FR-IR, and NMR. Phenolic content was measured by Folin-Ciocalteu assay. Results:The results showed that loquat tea extract (LTE) possessed stronger DPPH scavenging activity than fresh. Cellular data revealed that LTE inhibited the production of reactive oxygen species (ROS), and further suppressed the production of COX-2 and PGE 2 in lipopolysaccharide (LPS)-activated RAW 264.7 cells. Chemical quantification and characterization data indicated that LTE contained new bioactive phenolic components that were produced from the roasting processes of fresh loquat leaves. Conclusions: Loquat tea made from roasted loquat leaves contained new bioactive phenolic compounds that contribute to its antioxidant and anti-inflammatory activities.

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“…비파 잎에서는 항당뇨 효과(11)와 항염증 및 항암효과를 나 타내는 물질의 존재를 확인하기도 하였다 (12). 국내에서는 비파 과실의 성분분석(13-15)이나 비파 부위별 용매추출물 의 항산화 및 항균활성에 관한 연구 (16,17), 비파 잎의 특정 성분을 이용한 peroxynitrite 소거능에 대한 연구 (18), nitrite 소거능 및 항 돌연변이 효과에 관한 연구 (16) GAE: gallic acid equivalents.…”

Section: 서 론unclassified

Antioxidant Activities of Extract Fractions of Leaves from Loquat (Eriobotrya japonica Lindl.) by Cultivars

Shin¹,

Kim²,

Hwang³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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In this study, we compared the antioxidant activities of three loquat (Eriobotrya japonica Lindl.) by cultivars (Daebang, Bubang and native cultivar). The leaves were extracted by 80% ethanol and then fractionated with various solvents (n-hexane, ethyl acetate, n-butanol, and water) for biological activities and bioactive compounds analysis. Total polyphenol content of extracts and fractions was in the range of 84.93～478.50 mg/g gallic acid equivalent (GAE). From highest to lowest GAE, the fractions were n-butanol> ethyl acetate> n-hexane> 80% ethanol> water. Among the three cultivars, the highest polyphenol content was found from native cultivar. As for DPPH radical scavenging activity, the n-butanol fraction showed the highest activity, and native cultivar was the highest on the IC50 values (0.18 mg/mL). In the nitrite scavenging activity, the ethyl acetate fraction (54.99～60.86%) showed the most effective activity on the Bubang cultivar was higher than others. The ursolic acid content of the ethyl acetate fraction showed the highest (51.41 mg/g) in the Daebang cultivar. Based on all these results, the Bubang cultivar showed relatively higher antioxidant and nitrite scavenging activities, but the ursolic acid content was higher in the Daebang cultivar. These results suggest that extracts from loquats (Eriobotrya japonica Lindl.) can be used as bioactive and functional materials that could be important information for industrial use in the future.

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Antioxidative and Antimicrobial Activity of Epicatechin Isolated from Leaves of Loquat (Eriobotrya japonica)

Cited by 10 publications

References 13 publications

Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages

Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages

Antioxidant and anti-inflammatory activities of loquat (Eriobotrya japonica) tea

Antioxidant Activities of Extract Fractions of Leaves from Loquat (Eriobotrya japonica Lindl.) by Cultivars

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